Designing Virtual Flipbook Learning Media For Herbs and Spices Material at Telkom Bandung Tourism Vocational School

There are challenges in the teaching of herbs and spices materials at Telkom Bandung Vocational School of Tourism, primarily due to the ineffective use of learning media. To address this issue, the researcher developed an innovative virtual learning media in the form of a flipbook focused on herbs and spices. The development process followed the ADDIE model, starting with the analysis phase, which involved collecting data through interviews with food material knowledge teachers, reviewing lesson plans (RPP), handouts, and conducting literature studies from books and online sources. In the design phase, the collected data were used to create a detailed media script, which was then developed into a virtual flipbook. At the development stage, the virtual flipbook underwent validation by subject matter experts, media experts, and language experts. Revisions were made based on feedback until no further suggestions were provided by the validators. The implementation phase involved measuring student responses to the use of the virtual flipbook in learning activities. This study utilized a mixed-methods approach: qualitative descriptive methods were employed to analyze the expert validation results, and quantitative methods were used to assess student responses through questionnaires. The results indicated that the virtual flipbook on herbs and spices was deemed highly suitable for use in the learning process at Telkom Bandung Vocational School of Tourism. Moreover, the analysis of student responses revealed a positive reception, highlighting the flipbook’s effectiveness in enhancing learning engagement and material comprehension.